Gajar Gobhi Shalgam Ka Aachar

Ingredients

• 500 g Cauliflower (cut into bite‑size florets)
• 250 g Turnip (peeled and cut into small cubes)
• 250 g Carrot (peeled and cut into small cubes)
• 2 Tbsp Mustard Oil (heated until smoking hot, then cooled)
• 1 Tbsp Mustard Seeds (dry roasted)
• 1 tsp Cloves (dry roasted)
• 1 tsp Cardamom Pods (large) (dry roasted, then ground)
• 2 Tbsp Vinegar (preferably white or apple cider vinegar)
• 2 Tbsp Salt (adjust to taste)
• 1 tsp Turmeric Powder (for color and mild flavor)
• 1 tsp Red Chili Powder (adjust for heat level)
• 1 tsp Ginger Paste (optional, for extra zing)
• 1 tsp Garlic Paste (optional)

Instructions

1. Prepare the vegetables

   Wash the cauliflower, turnip and carrot thoroughly. Cut the cauliflower into bite‑size florets and dice the turnip and carrot into similar sized pieces so they pickle evenly.

   Time: PT10M

2. Dry roast whole spices

   Heat a heavy‑bottomed pan over medium heat. Add mustard seeds, cloves and cardamom pods. Roast for 2‑3 minutes until fragrant, stirring constantly to prevent burning.

   Time: PT5M

   Temperature: 180°C

3. Grind the roasted spices

   Transfer the roasted spices to a spice grinder or mortar and pestle and grind to a fine powder. Set aside.

   Time: PT5M

4. Combine vegetables with seasonings

   In a large mixing bowl, add the cut vegetables, ground spice mix, turmeric, red chili powder, salt, ginger paste and garlic paste. Drizzle the heated mustard oil (heated until smoking hot, then cooled) and add vinegar. Toss everything thoroughly so the vegetables are evenly coated.

   Time: PT5M

5. Pack and rest

   Transfer the spiced vegetables into a clean glass jar, press down firmly to remove air pockets. Seal the jar tightly and let it sit at room temperature for 2‑3 days, shaking the jar once daily. After this period, store the pickle in the refrigerator.

   Time: PT5M

Nutrition Facts

Calories

20

Protein

0.5g

Carbohydrates

3g

Fat

1g

Fiber

1g